In a large pot, cover the potatoes with salted water. Bring
to a boil and
cook until the potatoes are tender, 15 to 20 minutes. Drain
and pan-dry
them. Refrigerate them until you're ready to assemble the salad.
In a large serving bowl, combine the lemon juice, mayonnaise, pickle,
onion,
Tabasco, and dill. Peel the chilled potatoes and cut them into
1/4-inch
slices. Add the potatoes to the bowl, along with the corn,
shrimp, crabmeat,
salt, and pepper and toss gently until well combined
with the dressing.
Taste and add salt and pepper if needed.